Below is a recipe for a simple coconut based korma curry. We’ve used tofu, but you could add in any kind of protein or roasted butternut squash works well. By using coconut milk powder, you can just use a couple of tablespoons to get your desired consistency for the sauce, without opening a whole tin of coconut milk. Coconut milk powder lasts for months in the store cupboard, so it’s a quick and easy kitchen essential and reduces waste. If you like spice, drop in a finely sliced birds eye chilli for an extra kick.

This meal takes about 15 minutes to prep and 20 minutes to cook. Serves two:

Ingredients:

• 1 tablespoon The Coconut Company, Coconut Cooking Oil

• 1 onion, finely sliced chopped

• 2 cloves garlic, crushed, or garlic paste

• 1 red, 1 yellow and 1 green pepper, thinly sliced

• 1 tablespoon korma paste

• 3 tablespoons tomato puree

• 4 tablespoons The Coconut Company, Coconut Milk Powder

• 100g frozen peas

• Black pepper and salt, to taste

• Large handful spinach leaves

• 1 x block firm tofu

• Boiled rice, to serve

Make it!

1. Heat the coconut oil in a pan and add the sliced onion. Cook on a medium heat for 5 minutes until starting to soften.

2. Add the garlic, peppers and korma paste and continue to cook for a further 5 minutes, stirring well to coat everything.

3. Mix together the coconut milk powder with 150ml boiling water and stir to dissolve. Pour into the pan along with the tomato puree, frozen peas and seasoning. Allow to simmer for 10 minutes.

4. Meanwhile cut the tofu block into chunks and either air fry for 8 minutes or place on a baking tray and bake at 180C for 15 minutes until golden.

5. Add the baked tofu to the curry along with the spinach and cook for a further couple of minutes until everything is mixed in nicely. Serve with hot rice and enjoy.